I pushed all my chips in and went with a dozen eggs. Instead of placing them directly on the rack, I used a muffin pan. I like that it was easy to move them around together as a batch versus grabbing some tongs and transferring raw-then-hot eggs back and forth.
It took 30 minutes in a 325 degree oven. I ran them under cool water til I could handle them and peeled off the shells. Many of the eggs cracked during the cooking process, so I was glad I went with the muffin pan idea. Strange though, the cracking must have happened toward the end because there wasn’t a mess… Anyhow, some peeled easily, some left divots in the egg. All of them had little brown spots from points of contact with the pan! Don’t they look funny?!
They taste just the same as a boiled egg, texture is right on as well. The only downside really is that it takes a few minutes longer this way, but I suppose that’s not really a big deal.
Verdict: thumbs up!
That Alton Brown is such a smarty pants.
If you’re looking for something creative to do with all these eggs, try this: Scotch Eggs!